A friend first made this and brought it for all of us to try out. It was so yummy that I decided to give it a try too. It is easy to make and a hearty dinner food all by itself. The children call it "Starve". :P They refused to eat it when I made it and and I simply said, "it is either this or starve. I didn't make anything else." and Starve was what they ate that night! :P
Here's Ina Garten's recipe from the Food Network and below is what I actually did in the kitchen.
Ingredients
1 pound French green lentils1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks) Didn't add this.
1 tablespoon minced garlic (2 large cloves)
1 tablespoon sea salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Swanson chicken stock
1/4 cup tomato paste
1 pound Johnsonvilles Beddar with Cheddar, cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine
Freshly grated Parmesan, for serving
Directions
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the sausages and red wine and simmer until the sausages are hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Other info:
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the sausages and red wine and simmer until the sausages are hot. Serve drizzled with olive oil and sprinkled with grated Parmesan.
Other info:
Add some ABC pasta and it's a meal on its own.
Totally freezer friendly.
Totally freezer friendly.
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